Chicken Cooked with Stuff
A whole cut-up chicken dredged in seasoned flour, browned, then baked at 425°F in a sweet and tangy sauce of ketchup, sherry, honey, Worcestershire and sauteed onion rings.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills gave this family favorite a wonderfully plain name: Chicken Cooked with Stuff. A whole chicken cut into eighths is shaken in a paper bag of flour seasoned with paprika, sage, salt and pepper, browned in hot oil, then baked under a glossy sauce.
The sauce starts with big onion rings cooked until clear in the same pan, then ketchup, water, Worcestershire, sherry and honey, with a crushed clove of garlic added near the end.
Ingredients
Chicken
- 1 whole chicken, cut into eighths
- Flour, for coating
- Paprika
- Sage
- Salt and pepper
- Oil, for browning
- 1 large onion, sliced into large rings
Sauce
- 1 cup ketchup
- 1/2 cup water
- 2 tablespoons Worcestershire Sauce
- 1/4 cup sherry
- 2 tablespoons honey
- 1 clove of garlic, crushed
Instructions
- Coat. In a paper bag, combine flour, paprika, sage, salt and pepper. Shake the chicken pieces in the flour mixture to coat them.
- Brown. Brown the pieces in hot oil and set aside to drain.
- Cook the onion. Saute the sliced onion in the frying pan, leaving it in large rings, until the onions are clear.
- Make the sauce. Mix the ketchup, water, Worcestershire, sherry and honey and add to the cooked onions. Bring to a boil and simmer for 10 minutes, adding the crushed garlic after 5 minutes.
- Bake. Put the chicken into a casserole and pour the sauce over it. Bake for an hour at 425°F.
Tips
- Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
- A large zip-lock bag works as well as a paper bag for coating the chicken.
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